For four people

Preparation time: 20 minutes

Cooking time: 4 hours

Duck Leg

Prep Time: 2 minutes.

Cooking time: 3 hours

Ingredients:

4 large duck legs

24 oz duck fat

In an 8- to 10-inch cast iron or copper sauté pan, lay all four legs flat and spread all the duck fat over the legs. Place in the center of the oven, preheated to 285° F. After 15 minutes, check that the fat (now liquid) is simmering slightly. If not, adjust the oven temperature accordingly. Cook uncovered for 3 hours. Place the legs on wire racks to drain well. Reserve the legs and 4oz of the duck fat. Let the rest of the fat cool, then strain it (a strainer with a cheesecloth works well). Transfer it to containers removing the oxygen, seal tightly, and store in the refrigerator for another recipe.

Lentils

Preparation time: 3 hours

Cooking time: 30 minutes

Ingredients:

1 cup Du Puy green lentils

1/2 white onion finely chopped.

3 organic carrots, cut into very fine mirepoix

3 garlic cloves finely chopped.

1 stalk of green celery, cut into very fine mirepoix

1 fresh bay leaf

3 sprigs fresh thyme (sprig removed)

2 Juniper berries

3 cloves.

1 1/2 cups vegetable or chicken broth

1 tablespoon whole-grain mustard.

Recipe:

Wash the lentils in cold water. In a sauté pan with 2 oz duck fat, sauté onions, carrots, celery, and garlic over medium heat until nicely colored. Add the lentils and the remaining ingredients (except the mustard). Cover with the broth and mix well. When the broth begins to boil, reduce the temperature to low. Cover with a lid and cook over low heat for 20 minutes. Remove the Juniper berries, cloves, and bay leaf. Add salt, pepper and mustard. Mix, add broth so as not to dry out the lentils. Put on low heat and cook uncovered until the lentils are tender to the bite, but not mushy.

During this time put duck legs back in the pot without the fat and bake at a temperature of 400 F for 15 minutes, uncovered.

Set on a plate with a salad of baby greens, olive oil and lemon.